The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Sucking in blood and air holes › Re:Sucking in blood and air holes
Sorry you had a problem and also sorry that you didn’t use your first bag failure as a test bag to learn how to operate the vacuum and get a good seal. I think I used my first bag 6 or 7 times to get the hang of it instead of ruining all my bags. Anyway, about the blood and enzymes that you transferred from the cryovac bag to the Drybag…why would you think those that the meat has been wet aging in for some time will suddenly turn the meat rancid inside a Drybag? Personally I cut the cryovac bag open and drain the excess moisture. A couple times I have even rinsed the primal under the kitchen faucet, though that is not recommended I never had a problem with the results.
As for the bag adhering to the meat surface – yes you want that and that can be achieved by assisting the vacuum process by working the air bubbles out. Other tricks have been suggested such as a sleeve of panty hose, or netting called butchers’ net. As the meat ages and even after the bag has bonded to the meat like a skin air pockets can occur. They are not any reason for alarm. The Drybag allows moisture to escape, but keeps out bacteria and other nastiness.
In spite of your frustrations I believe you will be OK – please keep us posted and BTW welcome to the forum!
Ron